The World Wheat Book
The World Wheat Book

Author: Alain P. Bonjean

Publisher: Intercept Limited

Published: 2001-01

Total Pages: 1131

ISBN-13: 9781898298724

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This work is a comprehensive history of wheat across all its main areas of production. New techniques such as in vitro culture now enable the development of a greater level of understanding of the genetics of wheat.

Using Cereal Science and Technology for the Benefit of Consumers
Using Cereal Science and Technology for the Benefit of Consumers

Author: Stanley P Cauvain

Publisher: CRC Press

Published: 2004-12-29

Total Pages: 600

ISBN-13: 9780849337710

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The Latest News in Cereal Technology Assembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this volume provides a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology. With contributions from leading cereals institutes and individuals from around the world, this book brings together all elements of the “grain chain” from the breeding of new wheat varieties, through the milling processes, and on to the conversion of flour into baked products ready for the consumer. New equipment and techniques are covered in depth, and the versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products.

Canadian Wheat 301 Decision
Canadian Wheat 301 Decision

Author: United States. Congress. Senate. Committee on Commerce, Science, and Transportation. Subcommittee on Consumer Affairs, Foreign Commerce, and Tourism

Publisher:

Published: 2004

Total Pages: 88

ISBN-13:

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